Lake County Fair Results 2017

This year I entered 5 pies and one cookie.  My Chocolate Chip cookies that took First Place last year (I figured I should at least try to defend their title) came in Third Place.  I had also entered the Oatmeal Cookie Division, but they spread out larger than 3" and would have been disqualified.  The only other Oatmeal cookies there looked like my dogs' vomit and the only Snickerdoodles there were so bad they weren't even given a ribbon, but I hadn't even thought of entering that category after the Great Snickerdoodle Conspiracy of 2016.  Anyway, you're here about pie.

For the Blueberry Class, I entered my Blueberry Lemon Mascarpone Pie.  I was so certain that this pie would take Grand Champion for the Pie Division, after the success of last year's Blue Hawaii Pie. It took Third Place.  The comment from the judges was that it would have placed higher in the Cheesecake Class.  So, apparently, this blueberry pie is better than cheesecake.  I guess I'll take that as a compliment.

For the Other Pie Class, I entered the Lime Chili Meringue Pie.  This pie took Second Place.  The comments from the judges were "Beautiful Meringue" and "nice strong lime flavor."

For the Apple Class, I entered a Cheddar Crusted Apple Pie.  This pie also took Second Place.  The judges comments were "nice decoration" and "crust on the tough side."  I did use my own recipe for the filling; but if you would like the recipe for the crust, I used this one: http://www.foodnetwork.com/recipes/nancy-fuller/apple-pie-with-cheddar-cheese-crust-2406188 

For the Cherry Class, I entered a Golden Cherry Pie, using my Sweet Cherry Pie recipe with Rainier cherries.  This pie won First Place.  The judges liked my crust and the lattice, and they appreciate my use of Rainier cherries as something different.

For the Custard Class, I entered my Butterscotch Custard Pie.  This pie won First Place and also Grand Champion for the Pie Division.  This was a complete shock.  Out of all of my pies, this one is the one I would have given Third Place.  But I guess it really does come down to the opinion of the judges.  And like my dad, who first requested a butterscotch pie for Father's Day, they like butterscotch pie.  They called it "Gorgeous!" They said the topping was "very tasty" (it was literally whipping cream, sugar, and a stabilizer to help it look pretty for a few days).  They said the custard was very unique (it is literally directly out of a Better Homes & Gardens cookbook from 1983).  But I guess when the cookbook says "All-Time Favorite Pies," it meant it.

I didn't enter the state fair this year, due a conflict with some travel, so I guess it is time to start thinking about next year.

Piece out!
Justin

Dolci Misti Pie

On a recent to trip to Italy, I ate a lot of great desserts.  Here is one of two pies inspired on that trip.  It is combination of everything that I loved that is not tiramisù.

Ingredients:
150g amaretti
1/3 cup of sugar
6 tablespoons of melted butter
1 can of dark sweet cherries (Amarena, if you can find them and you're a millionaire)
500g of ricotta
175g of sugar
2 egg yolks
1 teaspoon of lemon zest
1/4 teaspoon of cinnamon
1/4 cup of pine nuts

Directions:
Process the amaretti and 1/3 cup of sugar in a food processor until it looks like coarse sand.  Drizzle in the melted butter.  Press into a pie plate.  Stick crust in refrigerator.  Preheat oven to 325oF.  Whisk ricotta, sugar, yolks, lemon zest and cinnamon together.  Remove crust from refrigerator and place drained cherries in a single layer on the bottom.  Pour the ricotta mixture over the top.  Sprinkle with pine nuts.  Bake for 1 hour.  Allow to cool.  Refrigerate.

This pie had all the flavors I was looking for.  It was amazing.  I wasn't thrilled with the crust, but I modified the recipe above to make it better. This pie just tastes like Italy.

Piece out!
Justin

Sweet Cherry Pie

I have a friend who has cherry trees in his yard.  So one day I offered to make a pie with him, if he provided the cherries.  So that is what we did.

Ingredients:

6 cups of frozen sweet cherries

3/4 - 1 cup of sugar (his sweet cherries are still pretty tart, so we went with 1 cup)

3 tablespoons of King Arthur Flour's Signature Secrets

Juice from one lemon

1 teaspoon of vanilla extract

Directions:

Thaw the cherries.  Mix all ingredients in a large sauce pan and bring to a boil over medium-high heat.  Boil for 2 minutes.  Pour filling into a bottom crust and then cover with a top crust (We did lattice.  If you use a full top crust, make sure you cut vents.)  Bake for 20 minutes at 425oF, then reduce the heat to 375oF and continue to bake for 35 minutes.  Allow to cool.  

I have some sad news: King Arthur Flour has discontinued Signature Secrets.  My suggestion would be to use a little more than 3 tablespoons of cornstarch or use a little less sugar and use King Arthur Flour's Pie Filling Enhancer.  Either should work.

I really liked this pie.  It had a nice tartness to it, unlike store-bought cherry pie filling's sugary sweetness.  If you wanted to make this with sour cherries, swap the lemon juice for a 1/4 teaspoon of nutmeg and swap the vanilla extract for a 1/2 teaspoon of almond extract.

Piece out!

Justin